Slow Cooker Mongolian Beef

There’s something magical about the aroma that fills your kitchen when slow-cooked meals are simmering. A few weeks ago, I was craving takeout but didn’t want to wait in line—or pay the delivery fees. That’s when I decided to make Mongolian Beef in my slow cooker. The result? Tender, melt-in-your-mouth beef coated in a perfectly sweet and savory sauce that tastes just like the restaurant version… but better, because it was made at home. The best part? I came home after work to a house that smelled incredible, and dinner was already ready to serve.

This Slow Cooker Mongolian Beef has quickly become a weeknight favorite, and it’s surprisingly easy to make. Here’s how to do it.

Ingredients

• 1 ½ lbs (700 g) flank steak, thinly sliced against the grain

• ½ cup cornstarch

• 3 tbsp vegetable oil

• 1 cup low-sodium soy sauce

• ½ cup brown sugar

• ½ cup water

• 3–4 garlic cloves, minced

• 1 tbsp ginger, minced

• ½ tsp crushed red pepper flakes (optional, for heat)

• 3–4 green onions, sliced (for garnish)

• Cooked rice, for serving

Instructions

1. Prep the beef:
   Toss the sliced flank steak in cornstarch until fully coated.

2. Sear the beef (optional but recommended):
   Heat vegetable oil in a skillet over medium-high heat and quickly sear beef slices until lightly browned (don’t cook through). Transfer to the slow cooker.

3. Mix the sauce:
   In a bowl, whisk together soy sauce, brown sugar, water, garlic, ginger, and red pepper flakes.

4. Cook in the slow cooker:
   Pour the sauce over the beef in the slow cooker. Cover and cook on low for 4–5 hours or high for 2–3 hours, until beef is tender.

5. Thicken the sauce (optional):
   If you like a thicker sauce, mix 1–2 tsp cornstarch with 2 tbsp cold water, stir into slow cooker 15–20 minutes before serving.

6. Serve:
   Serve over steamed rice and garnish with sliced green onions.

Note:

• For the best texture, slice the beef thinly against the grain. This makes it tender and easy to bite.

• If you like a thicker sauce, mix 1–2 tsp of cornstarch with a little water and stir it into the slow cooker 15–20 minutes before serving.

• Leftovers taste amazing the next day and can be stored in the fridge for up to 3 days.

• Serve with steamed rice or noodles and garnish with green onions for a complete meal.